1-First, prepare all ingredients: Peel and dice the sweet potato into ½-inch cubes, dice the onion and red bell pepper, chop the kale, and slice the green onion. This setup helps everything cook evenly and quickly.

2-Heat a large sauté pan on medium heat and add the bacon pieces. Cook until golden and crispy, then remove with a slotted spoon and set aside.

3-Add the diced onion and red bell pepper to the pan and sauté for one minute to soften them up.

4-Stir in the diced sweet potato along with the cumin, garlic powder, and paprika. Cook for 10 to 12 minutes, stirring often, and cover the pan for the last 5 minutes to make the sweet potato fork-tender.

5-Mix the cooked bacon back into the pan with the chopped kale and stir for 1 to 2 minutes until the kale wilts.

6-Use a spatula to make 4 wells in the hash, crack an egg into each one, and cook until the eggs reach your desired doneness. Cover the pan if you want them to cook faster.

7-Remove from heat, season with salt and pepper to taste, and top with sliced green onion. Serve right away for the best flavor.